Kimchi Sushi with Sweet Potato and Quinoa

by Kaitlynn Fenley

Try this kimchi sushi with homemade spicy mayo sauce. This roll is a delicious combination of a sweet potato sushi roll and quinoa sushi with kimchi and sprouts.

Kimchi Sushi with Sweet Potato

First, I want you to know that if you don’t have a sushi rolling mat, you can still easily make this recipe.

Having a sushi rolling mat can make the process much easier, but you don’t need one. I don’t have one, and I always make this roll without it.

To make sushi without a mat, it’s important to use high-quality nori sheets. Make sure they are not expired or stale.

I like to get my nori sheets from the Asian market, but Whole Foods has great options. You should buy the largest sheets available to make rolling the sushi easier.

kimchi sushi on a white plate drizzled with spicy mayo

Quinoa Sushi

To cook quinoa, I use a pressure cooker, like an instant pot. If you decide to cook the quinoa another way, you may need to adjust the water-to-quinoa ratio

Here’s how to make quinoa sticky for sushi:

  1. Rinse one cup of quinoa in cool water.
  2. Place the quinoa in the pressure cooker insert.
  3. Add 1 3/4 cups water.
  4. Pressure cook on high for 3 minutes (it will take about 8 minutes for the Instant Pot to pressurize before cooking begins).
  5. In the meantime, combine 1/4 cup rice vinegar, and 2 tablespoons of sugar in a small saucepan and heat until the salt and sugar dissolve. Set it aside.
  6. Once the timer goes off, allow to release for 10 minutes naturally, then release any remaining pressure. Carefully remove the lid once the steam has fully escaped.
  7. While the quinoa is still warm, pour in the vinegar mixture, stir well and allow it to cool completely to room temperature.
someone picking up a piece of kimchi sushi drizzled with spicy mayo with a pair of chop sticks.

Sweet Potato Sushi Roll with Quinoa and Kimchi

I love adding sweet potato to my kimchi sushi. Honestly, I love pairing kimchi with any potato.

The starch and spice are a perfect flavor combination. For this recipe, I used our Homemade Kimchi Inspired Spicy Sauerkraut, of course, and a regular sweet potato.

A note on cooking the sweet potato: I like to cook my potatoes in the microwave when making sushi, but you are more than welcome to do this in an oven. To cook in the microwave, just wet the sweet potato, poke holes in it using a knife and put it in the microwave for 5-6 minutes.

Kimchi Sushi

I love all the gut-health benefits of a meal like this. First, there are tons of probiotics in the kimchi. Second, this roll is loaded with prebiotics, vitamins, minerals, and nutrients from other great ingredients. The quinoa even adds protein.

You can change up the ingredients too. Try cucumber and mango slices instead of sprouts and onions.

You can make this roll regular or vegan. For a vegan option, simply select vegan mayo when making the dipping sauce.

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Kimchi Sushi with Sweet Potato and Quinoa

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Try this kimchi sushi with homemade spicy mayo sauce. This roll is a delicious combination of a sweet potato sushi roll and quinoa sushi with kimchi and sprouts.

  • Author: Kaitlynn Fenley
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 Minutes
  • Yield: 3 Rolls
  • Category: Entrée
  • Method: Rolling
  • Cuisine: Asian Fusion
  • Diet: Vegan

Ingredients

  • 3 Nori Sheets
  • 1 Cup Quinoa
  • 1 3/4 cups water
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar
  • 1 Sweet Potato, Cooked and sliced
  • 1/2 Cup Kimchi
  • 1/2 Cup Sprouts
  • 1/4 Cup red Onion, Thinly Sliced
  • 2 Tablespoons Mayo
  • 2 Tablespoons Sriracha
  • 2 Tablespoons Sesame Oil

Instructions

  1. Rinse one cup of quinoa in cool water.
  2. Place the quinoa in the pressure cooker insert.
  3. Add 1 3/4 cups water.
  4. Pressure cook on high for 3 minutes (it will take about 8 minutes for the Instant Pot to pressurize before cooking begins).
  5. In the meantime combine 1/4 cup rice vinegar and 2 tablespoons of sugar in a small saucepan and heat until the sugar dissolves. Set it aside.
  6. Once the timer goes off, allow to release for 10 minutes naturally, then release any remaining pressure. Carefully remove the lid once the steam has fully escaped.
  7. While the quinoa is still warm, pour in the vinegar mixture, stir well and allow it to cool completely to room temperature.
  8. Cook the sweet potato until tender, and remove the peel. Slice your potato and onions in long thin slices.
  9. Add some water to a small dish and set aside. This is to wet your fingers with.
  10. Lay a nori sheet on a flat surface. You can use a clean countertop or a cutting board or a sushi rolling mat if you have one.
  11. Wet your fingers, and spread the rice evenly across the nori sheet. Leave about 1/2 inch of space at the top of the nori sheet to seal the roll. Don’t layer the rice too thickly. The layer of rice should be thin.
  12. Layer the sweet potato, kimchi, sprouts, and onion on top of the rice at the bottom of the nori sheet. (see pictures above for reference).
  13. Wet the 1/2 inch space at the top of the nori sheet with water, and get ready to roll.
  14. Using both of your hands and starting at the bottom, tightly roll and tuck in all of the ingredients and keep rolling tightly… Like you’re rolling up a poster.
  15. The wet end of the nori sheet should stick to the rolled up nori to create a seal.
  16. Slice the roll with a very sharp knife. I like to start by slicing precisely in half, then evenly slicing each half.
  17. For the spicy mayo, mix the mayo, sriracha, and sesame oil. You can drizzle on top of the sushi slices or use a dipping sauce.

Notes

*Please see the body of this blog post to learn how to use any type of rice or quinoa as sticky rice.

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Kaitlynn Fenley Author, Educator, Food Microbiologist
Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.

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